Ever since I learned you could make “flax eggs” and “chia eggs” for egg substitutes, I’ve been dying to try them! For this recipe, I used chia eggs and took them up another superfood notch by making them with Harmless Harvest Coconut Water instead of plain water.

The result? Brace yourselves for some chewy deliciousness that won’t taste like it’s super healthy for you, but it is. These cookies are 100% vegan, 100% gluten-free, loaded with protein and fiber, and PACKED with superfoods. Simple to make; not-so-simple to resist eating more than just one. But, hey, it’s okay! These cookies are healthy enough that I would even recommend eating a few for a nutrient-packed breakfast.

Oh, and the best perk? You can eat this cookie dough raw since there’s no eggs!


2 1/4 Cups almond flour (I made mine homemade from leftover almond meal after making homemade almond milk! Sorry just needed to brag about that for a second because I’m so proud of myself. Store-bought almond flour is just as good)

1 Cup Organic Coconut Palm Sugar (love this sugar because it is low-glycemic, which means it won’t cause a spike in blood sugar)

1/2 Cup Oats

1/2 tsp Baking Soda

Dash of Pink Himalayan sea salt

3 Chia Eggs

  1. 3 tbsp ground chia seeds (you can buy chia seeds already ground, or grind them yourself a few different ways. I used a food processor. Also believe it would still work if the chia seeds were not ground)
  2. 9 tbsp Harmless Harvest Coconut Water
  • For each egg, combine 1 tbsp chia seeds with 3 tbsp Harmless Harvest Coconut water, stir & let sit for about 15 minutes until a gel consistency forms. This article explains it even better. I just substituted coconut water for regular water.

3 tbsp Chosen Foods “Chosen Blend” with organic high oleic safflower oil, avocado oil, and coconut oil. I love this oil because it has a smoke point of 490F! Which means no acrylamide production while baking for this recipe! 🙂

Splash of Vanilla Extract

1/2 Cup Crumbled Walnuts

1/2 Cup Carob chips or chocolate chips (I used Carob chips because I wanted to make the recipe vegan)


Mix dry ingredients together first: almond flour, coconut sugar, oats, baking soda & pink himalayan salt

In a separate bowl, combine: chia eggs, vanilla extract, and oil, and then add this bowl to the dry ingredient mixture

Mix and then add the walnuts and chocolate chips

Store the cookie dough mixture in the fridge for 30 mins or overnight (this makes the dough much easier to roll into balls. Otherwise it is too sticky and makes it difficult, though would not disrupt the integrity of the taste of the cookie if you want to brave it without refrigerating)

Preheat oven to 350F

Line a baking sheet with parchment paper and a light coating of oil (I used  Chosen Foods “Chosen Blend” SPRAY here because it’s super convenient and has a 490F smoke point!)

Roll cookie dough into balls and place on baking sheet with some space between each cookie (flatten the balls slightly once on the baking sheet.Their form won’t change much while baking so this will give it more of a traditional cookie shape)

Bake for 10 minutes

Remove and let cool on a drying rack






Thanks for stopping by!

“@context”: “http://schema.org”,
“@type”: “Recipe”,
“author”: “Mercedes Quinn”,
“cookTime”: “PT15M”,
“datePublished”: “2017-01-16”,
“description”: “This superfood chocolate chip cookie recipe is equal parts healthy, delicious, and simple. Made with coconut water chia eggs and carob chips so it is 100% vegan, and almond flour and oats so it is 100% gluten-free. “,
“image”: “https://superfoodsaydeez.files.wordpress.com/2017/01/img_6150-1.jpg?w=1800”,
“recipeIngredient”: [
“2 1/4 cup almond flour”,
“1 cup organic coconut palm sugar”,
“1 cup oats”,
“1/2 tsp baking soda”,
“dash of pink Himalayan salt”,
“3 chia eggs made with Harmless Harvest coconut water”,
“3 tbsp Chosen Foods Chosen Blends oil”,
“splash of pure vanilla extract”,
“1/2 cup crumbled walnuts”,
“1/2 cup carob chips”
“name”: “Superfood Chocolate Chip Cookies”,
“nutrition”: {
“@type”: “NutritionInformation”,
“calories”: “165 calories”
“prepTime”: “PT15M”,
“recipeInstructions”: [
“Mix dry ingredients together: almond flour, coconut sugar, oats, baking soda & pink himalayan salt.”,
“In a separate bowl, combine: chia eggs, vanilla extract, and oil. Add mixture to dry ingredients.”,
“Add walnuts and chocolate chips.”,
“Store cookie dough mixture in fridge for 30 mins or overnight.”,
“Preheat oven to 350F.”,
“Line a baking sheet with parchment paper and a light coating of oil.”,
“Roll cookie dough into balls and place on baking sheet with some space between each cookie.”,
“Bake for 10 minutes.”,
“Remove and let cool on drying rack.”,
“recipeYield”: “24 cookies”,
“suitableForDiet”: [

2 thoughts on “Superfood Chocolate Chip Cookies (Vegan and Gluten-Free)

  1. Those look amazing!!! 😍😍😍 I just want to crawl through the screen and eat them all up lol! 😋 Thanks for sharing your creativity and skills with us! 💗 I will have to try this when I have almond flour and Chia seeds


    1. D’aaww 🙂 Thanks for all your support, love! I wish I could send you some through the screen lol I love our shared enthusiasm for this kind of stuff. 🙂 ❤ Please do let me know when that day comes when you have almond flour and chia seeds! 🙂 🙂 ❤ ❤


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